Melting Potatoes
These
beautiful golden fondant oven roasted potatoes dipped in chicken broth are so
tender they really melt in the mouth.
Ingredients
- 1 teaspoon salt
- 1 1/4 cups chicken broth
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon pepper
- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons Challenge butter, melted
- 2 garlic cloves, lightly crushed and peeled
Instructions
First, place
the oven rack in the upper middle position of the oven and heat the oven to 500
degrees.
Then, combine
melted butter, thyme, salt and pepper in a medium bowl.
Square the
ends of the potatoes and cut them into 3/4 to 1 inch thick discs.
Mix the
potato slices in the butter mixture and arrange in a single layer in a 13 x 9
inch metal baking dish.
Roast for 15
minutes.
Remove the
pan from the oven and use a spatula to turn the potatoes. Return to the oven
for 15 minutes.
Remove the
pans from the oven and turn the potatoes once more. Add the chicken broth and
garlic. Return to oven until potatoes are tender, about 15 minutes more.
Drizzle the
potatoes with the sauce and serve.
Happy
Cooking Time.
